Gulf Coast Chicken-and-Fish Jambalaya: Difference between revisions
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1/4 teaspoon ground {{ingredientlink|name=red pepper}}<br> | 1/4 teaspoon ground {{ingredientlink|name=red pepper}}<br> | ||
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3 {{ingredientlink|name=bacon}} slices<br> | 3 {{ingredientlink|name=bacon}}slices<br> | ||
2 cups chopped {{ingredientlink|name=onion}}<br> | 2 cups chopped {{ingredientlink|name=onion}}<br> | ||
1 cup chopped {{ingredientlink|name=celery}}<br> | 1 cup chopped {{ingredientlink|name=celery}}<br> | ||
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3 {{ingredientlink|name=garlic}}cloves, minced<br> | 3 {{ingredientlink|name=garlic}}cloves, minced<br> | ||
1 pound skinned, boned {{ingredientlink|name=chicken thigh}}s, cut into bite-size pieces<br> | 1 pound skinned, boned {{ingredientlink|name=chicken thigh}}s, cut into bite-size pieces<br> | ||
1 pound {{ingredientlink|name=grouper}}or other firm {{ingredientlink|name=white fish}} fillets, cut into 1-inch pieces<br> | 1 pound {{ingredientlink|name=grouper}}or other firm {{ingredientlink|name=white fish}}fillets, cut into 1-inch pieces<br> | ||
1 cup uncooked {{ingredientlink|name=long-grain rice}}<br> | 1 cup uncooked {{ingredientlink|name=long-grain rice}}<br> | ||
1 cup thinly sliced {{ingredientlink|name=green onion}}tops, divided<br> | 1 cup thinly sliced {{ingredientlink|name=green onion}}tops, divided<br> | ||
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Combine first 7 ingredients in a bowl.<br> | Combine first 7 ingredients in a bowl.<br> | ||
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Cook {{ingredientlink|name=bacon}}in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve 1 tablespoon bacon drippings in pan. Add onion, celery, {{ingredientlink|name=green bell pepper}}, and {{ingredientlink|name=garlic}} to bacon drippings in pan. Sprinkle with half of oregano mixture; sauté 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan.<br> | Cook {{ingredientlink|name=bacon}}in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve 1 tablespoon bacon drippings in pan. Add onion, celery, {{ingredientlink|name=green bell pepper}}, and {{ingredientlink|name=garlic}}to bacon drippings in pan. Sprinkle with half of oregano mixture; sauté 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan.<br> | ||
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Place remaining oregano mixture, {{ingredientlink|name=chicken thigh}}s, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; sauté 5 minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.<br> | Place remaining oregano mixture, {{ingredientlink|name=chicken thigh}}s, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; sauté 5 minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.<br> | ||